This is my go to summer crumble. I make it all the time and it is one of the quickest dessert recipes to make. I found this recipe from Gwyneth Paltrow’s Cookbook called My Father’s Daughter.

INGREDIENTS

4 cups of fruit – fresh or frozen ( I use a mixed berry bag)

1/4 cup spelt light flour plus 1 tbsp to mix with fruit

1 cup of whole oats

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of sea salt

4 tbsp organic unsalted butter at room temperature

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a round pie shaped pan. Mix fruit with 1 tbsp white spelt flour and place into pie pan. In a separate bowl using your hands mix spelt light flour, whole oats, brown sugar, cinnamon, sea salt and organic butter. Make sure the butter is mixed into the other ingredients to create a crumble. Sprinkle mixture on top of fruit. Bake for 45-50 minutes. Let cool and enjoy! Top with sorbet or ice cream.

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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.

INGREDIENTS

6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans

DIRECTIONS

Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!

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This weekend my husband wanted me to make something with peanut butter, so I decided to whip up some very easy peanut butter cookies.

INGREDIENTS

1 cup natural peanut butter

1 cup cane sugar

1 large organic egg

3/4 cup of chocolate chips of choice

DIRECTIONS

Pre-heat oven to 350 degrees. Line a tray with parchment paper. In a bowl beat egg and then add natural peanut butter and cane sugar. Mix together until completely combined. Stir in chocolate chips. Form dough into tablespoon size balls and then flatten gently with a fork. Bake for 8 minutes. Let cool on tray for a few minutes and then transfer to a cooling rack for 5 -10 minutes. I put them in the freezer after for a harder cookie. Yummy!! Enjoy!

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Although my family is not vegan, I decided to do a vegan muffin recipe again this week because I was running low on eggs. My substitute for eggs was ground flax seeds mixed with water.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup cane sugar or agave nectar

1/3 cup vegetable oil, coconut oil melted or organic butter

1/4 cup unsweetened apple sauce

1 tbsp ground flax seeds with 3 tbsp water

3 mashed ripe bananas

1/2 -3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, baking powder, baking soda and sea salt. Mash bananas with a fork and set aside. In a separate bowl mix sugar, oil, apple sauce and flax seed mixture. Add mashed bananas and mix once again. Add dry mixture to the batter and stir only until combined. Gently fold chocolate chips into the batter and scoop into muffin cups. Bake for 25 minutes or until firm to the touch. Enjoy!

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I chose to make raspberry muffins this week, since the grocery stores have been selling raspberries at a good price and they are still sweet. I also added ground flax seeds to the recipe to give them extra fibre.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 cup ground flax seeds

1/4 tsp sea salt

1/4 cup oil of choice – vegetable, coconut- melted

3/4 cup agave nectar or honey

1 tsp pure vanilla extract

1/2 cup milk – organic, almond, soy

2 large ripe bananas – mashed

1 cup fresh or frozen raspberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking powder, baking soda, ground flax seeds and sea salt. In another bowl blend oil, honey, vanilla and milk. Mash bananas and then add to wet mixture and blend once again. Mix in dry ingredients only until combined and then add raspberries. You can also separate the batter in two and add chocolate chips or nuts if you would like. Bake for 25 minutes or until firm to the touch. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

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This is a quick and easy breakfast to prep the night before. Oatmeal in a jar. You can warm it up in the morning or eat it cold. Both ways taste great! My older daughter found this recipe from Kimberly Gordon’s blog called ilovewildfox.com. She’s just a little obsessed with the line!!

INGREDIENTS

2 cups rolled oats

1 1/2 cups milk of choice – organic, almond, rice

1/2 cup greek yogurt

1 banana mashed or sliced

1- 2 tbsp unsweetened cocoa

2 tbsp pure maple syrup or honey

DIRECTIONS

Mix all ingredients together in a bowl and then transfer to a mason jar. Place in the fridge overnight before eating. You can add any toppings to it like fresh berries or have it plain. Enjoy!